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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan COCOS
Erny Nurali
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

 1 
PENGARUH SUBSTITUSI PISANG GOROHO DAN KACANG MERAH TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS FLAKES UBI JALAR KUNING (Ipomoea batatas L.) SEBAGAI MAKANAN BEBAS GLUTEN BEBAS KASEIN Tarigan, Andrea M.; Nurali, Erny J. N.; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28216

Abstract

Abstract This study aims to obtain the formulation of yellow sweet potato flour, goroho flour and red kidney bean flour in making the right flakes in terms of physicochemical characteristics, sensory characteristics and to calculate the calorific value of flakes. This study uses a completely randomized design with the comparison of yellow sweet potato: goroho plantain: red kidney bean is A = 50% + 40% + 10%; B = 60% + 30% + 10%; C = 70% + 20% + 10%; D = 80% + 10% + 10%. The parameters tested were chemical properties (moisture content, ash content, protein, fat, carbohydrate and crude fiber), calories, physical properties (color, fracture and crisp resistance in milk) and sensory properties (color, taste, aroma and texture). The best flakes in terms of their chemical composition were formulation A (50% yellow sweet potato flour + 40% goroho flour + 10% red kidney bean flour). Flakes that have the best physical properties are formulation C (70% yellow sweet potato flour + 20% goroho flour + 10% red kidney bean flour). The formulation of flakes which is most preferred by panelists is formulation C (70% yellow sweet potato flour + 20% goroho flour + 10% red kidney bean flour). The total number of calories in flakes ranges from 290,35 – 342,51 Cal.Keywords: Flakes, yellow sweet potato, goroho plantain, red kidney bean
PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE Ria, Nizar; Rawung, Dekie; Nurali, Erny J. N.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29118

Abstract

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato
KARAKTERISTIK SENSORIS DAN KIMIA FLAKES DARI TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate L), UBI JALAR KUNING (Ipomea batatas L) DAN KACANG MERAH (Phaseolus vulgaris L) Ardiyani, Niluh Putu Sri; Nurali, Erny J. N.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38856

Abstract

ABSTRACTThe parameters tested were sensory properties (color, taste, smell and texture) and chemical properties (moisture content, ash, fat, protein, carbohydrate and total calories). From the results of the study it was stated that flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour had sensory characteristics in the form of a gray to-brown color, had goroho flavored, having a sweet and crispy taste increasing with the  increasing numbers of yellow sweet potato flour. In conclusion, the most preferred formula for flakes is flakes made from 60% goroho flour + 30% yellow sweet potato flour + 10% red bean flour, based on the overall organoleptic assessment results obtained an average value of 3.59 (categorized as like). Flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour have a chemical composition with a range of moisture content values of 2.41% - 2.75%; ash 3.59% - 4.07%; fat 0.16% - 0.22%; protein 4.02% - 4.30%; carbohydrates 89.05% - 89.42% and calories 374.44 kcal - 375.74 kcal per 100 g  Keywords: goroho plantain, yellow yam, red bean, flakes. ABSTRAKParameter yang diuji adalah sifat sensori (warna, rasa, bau dan tekstur) dan sifat kimia (kadar air, abu, lemak, protein, karbohidrat dan kalori total). Dari hasil penelitian disebutkan bahwa serpih yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki ciri sensoris berupa warna abu-abu hingga kecoklatan, memiliki rasa goroho, memiliki rasa manis dan renyah. rasa semakin meningkat dengan bertambahnya jumlah tepung ubi jalar kuning. Kesimpulannya formula yang paling disukai untuk flakes adalah flakes yang terbuat dari 60% tepung goroho + 30% tepung ubi jalar kuning + 10% tepung kacang merah, berdasarkan hasil penilaian organoleptik secara keseluruhan diperoleh nilai rata-rata 3,59 (berkategori suka). Flakes yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki komposisi kimia dengan kisaran nilai kadar air 2,41% - 2,75%; abu 3,59% - 4,07%; lemak 0,16% - 0,22%; protein 4,02% - 4,30%; karbohidrat 89,05% - 89,42% dan kalori 374,44 kkal - 375,74 kkal per 100 g.Kata kunci: pisang goroho, ubi jalar kuning, kacang merah, flakes.
Karakteristik Sensoris Snack Bars dari Tepung Komposit Pisang Goroho (Musa acuminate, L), Kedelai (Glycine max) dan Kenari (Canarium indicum L.) Cinka W. Siahaan; Erny J. N. Nurali; Jenny E. A. Kandou
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50348

Abstract

The purpose of this study was to evaluate the sensory characteristics of snack bars from composite of goroho plantain flour, soybean and canary. This study used a completely randomized design (CRD) method consisting of 5 (five) treatments and 3 (three) replications with the following treatments : treatment A 40 g of goroho plantain flour, 35 g of soybean flour, 25 g of canary, treatment B 50 g of goroho plantain flour, 30 g of soybean flour and 20 g of canary, treatment C 60 g of goroho plantain flour, 25 g of soybean flour and 15 g of canary, treatment D 70 g of goroho plantain flour, 20 g of soybean flour and 10 g of canary and treatment E 80 g of goroho plantain flour, 15 g of soybean flour and 5 g of canary. The result interm of color: neutral – slightly like, aroma:  neutral – slightly like, taste: neutral – slightly like and texture: neutral – slightly like. Keywords : snack bars, composite flour, goroho plantain, soybean, canary
Aktivitas Antioksidan Yoghurt Sinbiotik Berbasis Daging Kelapa Muda (Cocos nucifera L.) dan Ubi Jalar Ungu (Ipomoea batatas L) Winie Vania Tasya Siswandi; Gregoria Sri Suhartati Djarkasi; Maya M. Ludong; Thelma D. J. Tuju; Mercy I. R. Taroreh; Erny J. N. Nurali
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i1.50647

Abstract

Synbiotic yogurt is a semi-thick liquid drink containing prebiotics and probiotics. The research objectives were to analyze the physical and chemical properties, measure antioxidant activity, and determine the level of preference for color, taste, aroma, and texture of synbiotic yogurt based on young coconut meat and purple sweet potato. The method used was a completely randomized design (CRD) with the addition of purple sweet potato pulp (0%, 5%, 10%, 15%, 20%, 25%). The results of the research on synbiotic yogurt based on young coconut meat and purple sweet potato have an average viscosity of 10,27 cP-10,90 cP, pH 3,86 – 4,01, total dissolved solids 7,83°Brix-8,17°Brix, total acid 0,84%-0,98%, color 4,47-5,93 (neutral-like very much), taste 4,30-5,00 (neutral-like), aroma 4,70-5,33 (like) and texture 4,63-5,47 (like) and antioxidant activity in treatment P5 (25% purple sweet potato pulp) percent inhibition 86,88% and IC50 80,73 ppm (strong).
Pengaruh Substitusi Tepung Ampas Kelapa (Cocos Nucifera L.) Terhadap Serat Pangan, Daya Kembang, Karakteristik Kimia Dan Tingkat Kesukaan Bolu Sri O. Pusungulena; Erny J. N. Nurali; Jan R. Assa
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i1.50847

Abstract

Sponge is a popular snack product and is in great demand by all circles, starts from children to adults. Sponge cake with stick dough made from flour, sugar, eggs and far. The purpose of this study was to evaluate dietary fiber, swelllability, chemical characteristics and level of preference for sponge cake substituted with coconut dregs flour. This study used a competely randomized design method (CRD) method which consisted of 5 treatments and 3 repetitions, whit formulation of the use of coconut dregs flour and wheat flour in this study was in the A1 Theatment of 0% coconut dregs flour + 100% wheat flour. Treatment A2 5% coconut dregs flour + 95% wheat flour. Treatment A3 10% coconut dregs flour + 85% wheat flour, and A5 treatment was 20% coconut dregs flour + 80% wheat flour. Then an analysis of swellability, dietary fiber, nutrition content and organoleptic tests was carried out to determine the level of preference of the panelists. The results showed that the substitution of coconut dregs flour in sponge products had on significant effect on the swellability of the sponge and the level of preference of the panelists. The result of the analysis of the total food fiber of the sponge cake ranged from 11,65%-17,84%, soluble dietary fiber 3,50%-6,83% and insoluble dietary fiber 4,82%-13,62%. The level development of the sponge cake with an average value of 42,33-59,37. Water content 21,01% maximum SNI of 40%, ash content 0,92% maximum SNI of 3%, fat content 13,22% maximum SNI of 3%, protein content 7,33% and carbohydrate content 41,48%. In this study the most preferred treatment (Based on the highest average value on the scent and texture attributes because the results of the analysis of variance had no significant effect) according to the organoleptic tests was treatment A4 (15% coconut dregs flour : 85%) wheat flour with an assessment of color, taste, scent and texture. Keywords: Sponge; coconut dregs flou; dietary fiber; development rate; substitution
PENGARUH KONSENTRASI GELATIN DAN SUKROSA TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS PERMEN JELLY TOMAT (Lycopersicum esculentum Mill) Grace, Pangalila A.; Nurali, Erny J. N.; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i2.52681

Abstract

The candy circulating in the community consists of two types, namely hard candy and soft candy. Jelly candy includes soft candy that is liked by many people from children to young people because of its different texture compared to other candies. The raw material used in this study is tomatoes because tomatoes are abundant in Indonesia but tomatoes do not have long shelf life. This study aims to determine the effect of gelatin and sucrose concentrations on the physical, chemical and sensory quality of tomato jelly candy (lycopersicum esculentum). This study used a factorial completely randomized design consisting of 2 factors, namely the concentration of gelatin and sucrose. The results showed that the concentration of gelatin 25% and sucrose 50% affected the sensory properties of making jelly tomato candy which included aroma with yield 2.89%, color 3.35%, taste 3.72%, texture 3.45%, while for sucrose content of 25.53% with a elasticity of 8.5 mm/g/s
Co-Authors Abigail Diva L. Kojansow Amalia Regina Mokodompit Anasthasia K. Mamentu Angel Basare Angel Basare, Angel Ardiyani, Niluh Putu Sri Assa, Jan Rudolf Cherly I.J. Lensun Cinka W. Siahaan Cinka Wendra P. P. Siahaan Dekie Rawung Dr.Ir. Gregoria S.S. Djarkasi, MS. Dwi Indah Surono Efraim B. Thomas Eka T. P. Ruindungan Frische Christin Gigiringi Frisly Sayangbati G.S.S. Djarkasi Gideon H. Putra Grace, Pangalila A. Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hindom, Penina P. Ir. Judith S.C. Moningka, MS. Ir. Maya Ludong, MS. Jan R. Assa Jenny E. A. Kandou Jenny E. A. Kandou Jenny E.A. Kandou Joachim J. E. Ossoe Lana E. Lalujan Lana E. Lalujan Lois I.V.A. Utomo Lucia Cecilia Mandey Magrietje B. Lelengboto Maria F. Sumual Maya M. Ludong Maya M. Ludong Memey Elim Uller Mercy Taroreh Penina P. Hindom Ria, Nizar Ribka Mandagi Ruth Eunike Nadine Bentelu Sri O. Pusungulena Tarigan, Andrea M. Teltje Koapaha Thelma D. J. Tuju Thelma D.J. Tuju Tineke Langi Tineke M. Langi Veybi S. Makanoneng Winie Vania Tasya Siswandi